Black Bean and Mango Quesadillas

by
Karin Calloway

Quesadillas are a great answer to the “what’s for dinner” question. If you’ve got tortillas, you can stuff them with practically anything, grill ‘em up and call them quesadillas.

This recipe for Black Bean and Mango Quesadillas pairs prepared refried black beans with a quick, fresh mango salsa and crumbled salty queso fresco or feta cheese. Serve these hearty quesadillas as a quick weeknight entrée with a salad on the side or as an appetizer for a Mexican meal or cocktail party.

1 ripe mango, peeled and diced

2 green onions, chopped

2 tablespoons chopped cilantro, chopped

1 tablespoon chopped fresh jalapeno

Sea salt and freshly ground black pepper, to taste

4 fajita-sized flour tortillas

2/3 cup canned refried black beans

1/2 cup crumbled queso fresco or feta cheese

Sour cream, optional, for serving

Stir mango, green onions, cilantro, and jalapeno together in a bowl. Season with salt and pepper and set aside.

Lay 2 of the tortillas on a flat surface. Spread half of the refried black beans on each tortilla. Sprinkle half of the mango mixture over the top of the black beans. Sprinkle half of the queso fresco over each. Top each with the remaining two tortillas.

Heat a cast-iron skillet or grill pan. When hot, add one of the quesadillas, cheese side down. Grill 2-3 minutes, until golden brown. Turn over and grill on the other side for 2-3 minutes. Continue with remaining quesadilla. Cut into wedges and serve with a dollop of sour cream, if desired.